Butternut Squash and Italian Sausage Soup

Butternut Squash & Italian Sausage Soup

Printed from Bee Brulee Blog

*If you want the soup really smooth, leave the sausage in during step 2. If you want more of a chunky texture to the soup, take out the sausage and add it back in after pureeing the soup in step 3.

Servings: about 6-8


1 large butternut squash, about 3 pounds

2 teaspoons vegetable or olive oil, divided

1/2 tsp salt

1/2 tsp ground black pepper

1/2 pound sweet italian sausage (use Hot italian sausage for spicy soup), remove casings

1 medium onion, chopped

6 garlic cloves, minced

1 Tablespoon fresh sage, chopped (or 1/2 tsp dried sage)

1/4 tsp dried basil

1/4 tsp oregano

1/4 tsp dried thyme

6 cups chicken broth

1 teaspoon cider vinegar

1/2 cup heavy cream

How To:

Preheat oven to 400 degrees. 

1. Cut the butternut squash in half and remove the seeds. Lightly coat the two halves of squash with vegetable oil (about 1 teaspooon.) Season the inside of each squash half with salt and pepper. Place cut-side/seasoned side of squash down on a baking sheet (lined with parchment paper makes cleaning up easier.)  Bake until very tender, about 45 minutes. Let the squash cool and then scoop out the cooked sqaush. Discard the peel.

2. In a large stockpot, heat the remaining oil over medium-high heat.  Add sausage and break up into pieces as it cooks. Cook until browned about 4-6 minutes.  Add the onions and cook until softeneed, about 6 minutes.  Add the garlic, sage, basil, oregano, thyme and cook, stirring for about 1 minute.  Add the cooked squash and chicken stock.  Stir well and bring to a boil.  Once the soup boils, reduce the heat to low and simmer for about 30 minutes, stirring occassionally.

3. Using a held-hand immersion blender or blender/food processor. Puree the soup until smooth.  For really smooth soup, strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the heavy cream and season with salt/pepper if necessary. Serve!